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This standard replaces GB 2716-2005 Hygienic standard for edible vegetable oil and GB 7102.1-2003 Hygienic standard for edible vegetable oils used in frying food.
The following main changes have been made with respect to GB 2716-2005 and GB 7102.1-2003:
——The standard name is revised as National food safety standard - Vegetable oils;
——The "Scope" is modified;
——The “Terms and definitions” is modified;
——The “Physical and chemical indicators” are modified;
——The use requirements for food nutrition enhancers are added;
——The requirements for label identification are added;
——Annex A is added.
National food safety standard
Vegetable oils
1 Scope
This standard is applicable to crude vegetable oils, edible vegetable oils, edible vegetable blend oils, and various edible vegetable oils during food frying.
This standard is not applicable to edible fat and oil products.
2 Terms and definitions
2.1 crude vegetable oil
raw oil not directly edible which is prepared from edible oil seeds for processing edible vegetable oil
2.2 edible vegetable oil
edible oil and fat made from edible oil seeds or crude vegetable oil
2.3 edible vegetable blend oil
edible oil and fat prepared by blending two or more kinds of edible vegetable oils
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 The edible oil seeds shall be in accordance with those specified in GB 19641.
3.1.2 Other raw materials shall meet the corresponding food standards and the relevant requirements.
3.1.3 The extraction solvents used for leaching shall meet the requirements of GB 1886.52 and the relevant regulations.
3.2 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirement Inspection method
Color and luster Having the proper color and luster of the product Take proper amount of specimen into a 50mL beaker and observe its color and luster in the natural light. Pour the specimen into a 150mL breaker, heat it to 50℃ in a water bath, stir it quickly with a glass rod, smell it, and then taste it after gargling with warm water.
Taste and smell Having the proper taste and smell of the product, without empyreumatic odor, rancid smell or other peculiar smell
State Being in the proper state of the product, without foreign matters visible to normal eyesight
3.3 Physical and chemical indicators
Physical and chemical indicators shall meet those specified in Table 2.
Table 2 Physical and chemical indicators
Item Indicator Inspection method
Crude vegetable oil Edible vegetable oil (including blend oil) Edible vegetable oil during frying
Acid value (KOH)/(mg/g) 3 5 GB 5009.229
Rice bran oil ≤ 25
Palm (kernel) oil, corn oil, olive oil, cottonseed oil, coconut oil ≤ 10
Others ≤ 4
Peroxide value/(g/100g) ≤ 0.25 0.25 — GB 5009.227
Polar components/% ≤ — — 27 GB 5009.202
Residual solvent content a/(mg/kg) ≤ — 20 — GB 5009.262
Free gossypol/(mg/kg)
Cottonseed oil ≤ — 200 200 GB 5009.148
Note: Testing is not required for those marked with "—".
a The residual solvent content in pressed oil shall not be detected (if detected value is less than 10mg/kg, it is considered as not detected).
3.4 Limits of pollutants and fungal toxins
3.4.1 The limits of pollutants shall be in accordance with those specified in GB 2762.
3.4.2 The limits of fungal toxins shall be in accordance with those specified in GB 2761.
3.5 Limits of pesticide residue
The limits of pesticide residue shall be in accordance with those specified in GB 2763.
3.6 Food additives and nutrition enhancers
3.6.1 Food additives shall be used in accordance with those specified in GB 2760.
3.6.2 Food nutrition enhancers shall be used in accordance with those specified in GB 14880.
4 Miscellaneous
4.1 A single variety of edible vegetable oil shall not be blended with other oils or fats.
4.2 The edible vegetable blend oil products shall be named as "edible vegetable blend oil".
4.3 The label identification of edible vegetable blend oil shall indicate the proportion of various edible vegetable oils.
4.4 The label identification of edible vegetable blend oil may indicate the name and content of the fatty acid composition with a content of greater than 2% (mass fraction in total fatty acid content) in the product, of which the format and requirements shall comply with Annex A.
Foreword II
1 Scope
2 Terms and definitions
3 Technical requirements
4 Miscellaneous
Annex A (Informative) Label format and requirements for fatty acid composition in edible vegetable blend oil
